Vegan Chicken Noodle Soup

A flavourful broth with veggies, vegan chicken pieces and pasta. The ultimate vegan winter soup.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Ingredients

8 oz (225 g) pasta or noodles
2 tablespoons (25 g) vegan butter or olive oil
1 large onion chopped
2 medium (1 cup) carrots chopped
2 sticks celery chopped
4 cloves garlic minced
2 bay leaves
3 sprigs fresh thyme or ½ teaspoon dried thyme
8 - 10 oz (225 - 280 g) vegan chicken pieces
6 cups (1440 ml) vegan chicken broth
¼ cup (4 tbsp) nutritional yeast
Salt and pepper to taste
¼ cup fresh parsley finely chopped

Instructions

Bring a large pan of salted water to a boil and cook the pasta or noodles until al dente (done but firm to the bite) or a minute less than the time on the packaging. Drain the pasta and set aside.
In the meantime, start cooking the soup.
In a large stock pot, heat the oil or melt the butter over medium heat.
Add the onion, carrot, and celery and saute for around 5 minutes.
Add garlic, bay leaves, thyme, and vegan chicken pieces. Saute for another minute.
Add the vegan chicken broth and nutritional yeast. Stir, bring to a boil, and simmer for 10 minutes covered with a lid.
Remove the bay leaves and season the soup to taste with salt and pepper. Add the cooked pasta and chopped parsley. Stir through and serve.

Notes

Vegan chicken broth

There are a range of brands of vegan 'chicken' style broth available today. If you can't get your hand on any, use vegetable broth plus an added 1 teaspoon of each garlic powder and onion powder for some extra flavor.

Nutrition

Scan me

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!